Original scientific paper
Salt reduction in Homemade Slavonian Sausage: effect on compositional, physico-chemical, colour and texture parameters, sensory characteristics and hygienic quality
Dragan Kovačević
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Department of Food Technology, Kuhačeva 20, 31 000 Osijek
Kristina Suman
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Department of Food Technology, Kuhačeva 20, 31 000 Osijek
Lidija Lenart
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Department of Food Technology, Kuhačeva 20, 31 000 Osijek
Krešimir Mastanjević
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Department of Food Technology, Kuhačeva 20, 31 000 Osijek
Drago Šubarić
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Department of Food Technology, Kuhačeva 20, 31 000 Osijek
Jadranka Frece
; Faculty of Food Technology and Biotechnology, University of Zagreb-Croatia, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb
Abstract
The aim of this study was to investigate acceptability of the Homemade Slavonian Sausage with reduced mass fraction of salt. The effect of reducing mass fractions of NaCl in some sensory, microbiological and physicochemical characteristics of Homemade Slavonian Sausage was evaluated. Sensory analysis and correlation analysis (multivariate method) was performed in order to check if
the physicochemical, colour and texture differences found between control (2% NaCl) and sausages with decreasing mass fraction of
NaCl were perceived by the sensory panel. According to results, it seems that reduction of NaCl affects the increase in the number of
Enterobacteriaceae and Staphylococcus aureus, but all samples were microbiologically safe according to current legislation. Sensory
analysis showed that the panelists do not sense a significant difference in individual characteristics, but when you take into account the factors of significance of individual properties, the samples differ significantly in overall quality rating. The best grades will bee given to sausages with the highest mass fraction of salt, the highest springiness, the lowest mass fraction of fat and the lowest mass fraction of connective tissue.
The biggest differences between the sample with 40% salt reduction and other samples in all the individual sensory characteristics
and overall quality indicate that reduction of salt below more than 30% is still not recommended.
Keywords
Homemade Slavonian Sausage; salt content reduction; physicochemical properties; sensory characteristics; microbiological analysis
Hrčak ID:
72582
URI
Publication date:
15.8.2011.
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